Dark Chocolate Raspberry Cheesecake Recipe
Indulge in a decadent Dark Chocolate Raspberry Cheesecake that combines rich, creamy cream cheese with the deep flavors of dark chocolate and fresh, vibrant raspberries. This dessert offers a perfect balance of sweetness and tartness with a chocolate cookie crust, making it an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups crushed chocolate cookies
- ¼ cup melted butter
Filling
- 24 ounces cream cheese, softened
- ½ cup sugar
- ¼ cup melted dark chocolate
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup fresh raspberries
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed chocolate cookies with the melted butter. Stir well until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the melted dark chocolate and vanilla extract, mixing thoroughly to incorporate.
- Add eggs: Crack in the eggs one at a time, beating after each addition until just combined, taking care not to overmix to avoid excess air bubbles.
- Assemble and add raspberries: Pour half of the cream cheese filling over the prepared crust. Scatter half of the fresh raspberries gently over the filling. Pour the remaining filling on top, then arrange the remaining raspberries on the surface.
- Bake the cheesecake: Preheat your oven to 325°F (163°C). Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to fully set and enhance the flavors.
- Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled, optionally garnished with additional fresh raspberries or a drizzle of melted dark chocolate.
Notes
- Use room temperature cream cheese for a smoother filling.
- To avoid cracks, do not overmix the batter and consider using a water bath during baking.
- Fresh raspberries can be replaced with frozen if fresh are not available, just thaw and drain excess moisture.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a more intense chocolate flavor, increase the melted dark chocolate to ½ cup.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 370 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, baked cheesecake, chocolate cookie crust
